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–+ servings

Polish apple yeast pancakes with kefir

Prep Time 15 minutes
Cook Time 20 minutes
Minimum yeast activation and rising 40 minutes
Total Time 1 hour 15 minutes
Servings 15 pieces
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Ingredients

For the batter

  • 125 ml milk
  • 2 tbsp granulated sugar
  • 7 g instant yeast
  • 1 tbsp vanilla sugar Vanilla-flavoured sugar.
  • 1 egg Let it lose its fridge chill before mixing.
  • 250 ml plain milk kefir Unsweetened; let it lose its fridge chill before mixing.
  • 240 g all-purpose flour
  • 40 g potato starch Check the ingredient label for potato starch.
  • 2 apples Choose a firm apple with a little tartness.

For frying

  • 250 ml canola oil Enough for about 0.5 cm in a 24–28 cm pan; add more between batches as needed. The pancakes will not absorb all of it.

You will need

  • Large mixing bowl and whisk
  • Small saucepan
  • Knife and chopping board
  • Coarse grater
  • Large frying pan
  • Spoon and spatula
  • Clean kitchen towel
  • Plate lined with kitchen paper
  • Food thermometer

Instructions

Make the pancakes

  • Warm the milk gently in the small saucepan until lukewarm, not hot.
  • In the mixing bowl, stir the granulated sugar and instant yeast into the warm milk; leave for 10 minutes, until foamy.
  • Whisk the vanilla sugar, egg and kefir into the yeast mixture.
  • Mix in the flour and potato starch until smooth, then keep stirring gently for about 2 minutes.
  • Wash, peel and core the apples, then cut them into thin slices or grate them coarsely.
  • Gently fold the apple into the batter with a spoon.
  • Cover the bowl with a clean cloth and let the batter rise for at least 30 minutes, until visibly puffed.
  • Heat about 0.5 cm of canola oil in the frying pan over medium heat.
  • Fry spoonfuls of batter in batches, leaving space between pancakes, for about 1½ minutes per side or longer as needed, until golden and cooked through. Lower the heat if they brown too quickly.
  • Drain each batch on the paper-lined plate. If more oil is needed, add it while the pan is empty and let it heat before frying the next batch.
    • Makes about 15 pancakes, depending on the size of each spoonful.
    In a cool kitchen, allow extra rising time and wait for the batter to puff up before frying.
    Cut open a pancake from the first batch: the centre should be set, with no wet batter. A golden surface alone does not mean it is cooked through.

Storage and safety

Refrigerate leftovers in a shallow container within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Once chilled, cover and store at 4°C (40°F) or below for up to 3 days. Reheat in a lightly oiled frying pan over medium heat for about 2–3 minutes per side, continuing until the centre reaches 74°C (165°F).